Try it at home
Cook 4 slices of bacon (diced) in a Dutch oven over medium-high heat until fat has rendered. Remove bacon from pan and add 500g diced onion and 340g chopped celery to bacon drippings. Cook for 5 minutes or until vegetables are tender. Stir in 375ml water and 725g peeled, cubed potatoes. Season with salt and pepper. Boil uncovered for 15 minutes or until potatoes are tender. Pour in 700ml single cream and add 3 tablespoons butter. Drain 2 (283g) cans of clams, reserving the liquid. Add the clams and half of the clam liquid into the soup, cooking for 5 minutes, but do not boil. Sprinkle with the bacon and serve with crackers.